The Carbonara sandwich is a little tribute to a chef I once worked with in Queens, a wonderfully funny and talented guy who introduced me to the magic of real carbonara. He made a pasta carbonara that was so creamy and delicious I assumed it was a cream sauce – until I saw him make it and realized it was all about egg yolks, Pecorino Romano, guanciale, and a bit of pasta water.

It was a revelation and a dish I never forgot. In honor of that unforgettable lesson, I created this sandwich. It’s a breaded chicken cutlet tossed in a luxurious carbonara sauce, served on a soft Portuguese roll. I include a side of the sauce for dipping, just like a French dip, so you get that extra creamy goodness in every bite.

It’s a little thank-you to a great chef and a delicious surprise in sandwich form.